Star Anise
Star anise offers sweet, licorice flavors in multiple cuisines.
Star anise is the dried, star-shaped fruit of an evergreen tree native to south-west China and Vietnam. Each woody point holds a shiny seed, and the whole pod tastes sweet and strongly liquorice-like, with a warm, slightly peppery depth.
Cooks love it for the rich, sweet backbone it gives to slow-cooked food. It is key in Vietnamese pho, Chinese red-braised pork and five-spice powder, and it adds magic to mulled wine, poached pears and duck.
Flavor profile
Aroma: licorice, sweet
Good to know
Origin: China
Forms: whole, ground
Season: Available year-round; it shines in cold-weather braises, noodle soups and mulled drinks.
Nutrition: Used in small amounts, so it adds flavour more than nutrition.
Storage: Store whole star anise in an airtight jar in a cool, dark cupboard, where it keeps its aroma for about 2 years. Ground star anise fades within 6 months to a year, so grind small amounts as needed. If a pod smells weak when snapped, it is past its prime. No need to freeze.
How to use star anise
Flavor Infusion
Simmering draws out anethole for sweet soup infusion.
Baking Spice
Ground star anise for anise flavor through anethole.
The science of star anise
- Anethole is the main flavour compound, the same one found in anise seed and fennel. It tastes intensely sweet even in tiny amounts, which is why star anise makes savoury dishes taste rounder and richer.
- Anethole is fat-soluble and fairly heat-stable, so star anise survives long braises well. It slowly infuses stocks and sauces, getting stronger the longer the pod stays in.
- Its sweet, aromatic notes balance salty, umami-rich ingredients. That is why cooks in China and Vietnam have long paired it with soy sauce, onion and beef: the sweetness rounds out the savoury depth.
- Chinese star anise is the culinary spice. Japanese star anise is a different, toxic plant that looks similar, so only buy star anise sold as food from a reputable source.
How to choose star anise
Look for whole, unbroken stars that are rusty brown with glossy seeds, and a strong sweet liquorice smell. Broken pieces work fine in stocks but lose aroma faster. Buy from a food spice brand or Asian grocer.
Substitutes for star anise
| Swap | Amount | What changes |
|---|---|---|
| Anise seed | 1/2 tsp per whole star | Same anethole flavour, a little lighter and sweeter. |
| Fennel seed | 1 tsp per whole star | Milder and gentler; good in braises and stocks. |
| Five-spice powder | 1/2 tsp per whole star | Contains star anise plus clove, cinnamon and pepper. |
| A splash of anise liqueur | 1 tsp per whole star | Works in sauces and desserts; let the alcohol cook off. |
What goes with star anise
- Cinnamon. Star anise and cinnamon share cinnamaldehyde, giving complex sweetness.
- Pork Belly. Star anise’s licorice note contrasts with the fatty richness of pork belly.
- Soy Sauce. Star anise’s sweetness interacts with the umami of soy sauce.
- Duck. Star anise's sweet anise notes flavor rich duck in braises.
- Orange. Orange's bright oils complement star anise's licorice warmth.
- Pork Shoulder. Star anise adds warm sweetness to braised pork in Asian dishes.
- Pumpkin. Star anise's licorice sweetness warms pumpkin, as in spiced Asian soups.
- Radish. Star anise's licorice sweetness perfumes braised radish.
- Red Wine. Star anise's warm sweetness spices red wine in mulled and poaching syrups.
- Rice. Star anise's licorice sweetness perfumes rice in pilaf and congee.
Mistakes to avoid
- Whole pods can tip dishes with too much anethole.
- Leaving pods in spikes anethole presence.
Ideas for tonight
- Blend into Chinese five-spice.
- Warm tea with star anise aroma.
- Flavor braised pork dishes.
Star Anise: questions
What does star anise taste like?
Star anise tastes sweet and strongly of liquorice, with warm, peppery undertones. In long-cooked savoury dishes it reads as rich and rounded rather than sweet.
Is star anise the same as anise seed?
No, they come from unrelated plants. Both get their flavour from anethole, though, so they taste similar and can swap in a pinch.
How many star anise pods should I use?
One or two whole stars flavour a pot of stock or braise for 4–6 people. More than that can tip the dish towards cough drops.
Do you remove star anise before serving?
Yes. The pod is hard and woody, and leaving it in keeps intensifying the flavour. Fish it out once the dish tastes right.
Can you eat star anise?
Ground star anise is fine to eat in small amounts. Whole pods are too woody to chew and are used for infusing.
What can I use instead of star anise?
Anise seed, fennel seed or five-spice powder all work. Use them sparingly and taste as you go.
What goes well with star anise?
Star Anise pairs best with cinnamon, pork belly, soy sauce, duck, orange. Star anise and cinnamon share cinnamaldehyde, giving complex sweetness.
How do you use star anise in cooking?
Flavor Infusion: simmering draws out anethole for sweet soup infusion.
How should you store star anise?
Store in a dry, dark place in an airtight container.
What is the most common mistake with star anise?
Whole pods can tip dishes with too much anethole.
Cinnamon
Clove
Fennel Seed
Soy Sauce
Pork Belly
Duck
Orange
Ginger